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Rainbow Tomatoes and White Beans

June 2011
Rainbow Tomatoes and White Beans

by 6 people

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Makes: 4 servings

Prep: 15 mins

  • 2/3 cup chopped parsley
  • 2 tablespoons drained capers, chopped
  • 2 teaspoons red wine vinegar
  • 1 large clove garlic, finely chopped
  • Salt and pepper
  • 1/4 cup EVOO
  • 1 pound multicolored tomatoes (orange, yellow, green, red), cut into thin wedges
  • 1 can  (15 oz.) cannellini beans, rinsed
  • 1/4 cup pine nuts
  1. In a large bowl, combine the parsley, capers, vinegar, garlic, 1/2 tsp. salt and 1/4 tsp. pepper; whisk in the EVOO.
  2. Add the tomatoes, cannellini beans and pine nuts and toss to coat. Let stand for 10 minutes before serving.